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Earl Grey Crème Anglaise Custard Tart

By • Updated August 2026
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This elegant custard tart brings together the best of French pâtisserie with the delicate, citrus-floral notes of Earl Grey tea. A silky crème anglaise, steeped with bergamot-scented leaves, is poured into a crisp, buttery shortcrust shell and baked until just set. The result is a sophisticated dessert that's at home on both afternoon tea spreads and dinner-party tables. A good fluted tart tin is essential here – it gives you those classic ridged edges and a flat base that releases cleanly, so every slice looks bakery-perfect.

The infusion is gentle: the Earl Grey steeps in warmed cream and milk just long enough to lend its signature bergamot fragrance without any bitterness. If you've ever wondered about the history behind Earl Grey, this recipe is a lovely way to explore its versatility beyond the teacup. Serve the tart at room temperature or lightly chilled, with a dusting of icing sugar and perhaps fresh berries alongside.

Earl Grey Crème Anglaise Custard Tart
Prep Time30 mins
Cook Time45 mins
ServingsServes 8
DifficultyMedium

Ingredients

  • 250 g plain flour, plus extra for dusting
  • 125 g cold unsalted butter, cubed
  • 50 g icing sugar
  • 1 large egg yolk
  • 2–3 tbsp cold water
  • 400 ml whole milk
  • 200 ml double cream
  • 3 tbsp loose-leaf Earl Grey tea (or 4 tea bags)
  • 5 large egg yolks
  • 75 g caster sugar
Nutrition per serving:
Calories: 385
Fat: 24g
Sugar: 18g
Protein: 7g

Instructions

1
Make pastry: Rub the flour, butter and icing sugar together in a large bowl until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons of cold water, then bring together into a dough (add the extra tablespoon if needed). Wrap in cling film and chill for 30 minutes.
2
Line tin: Roll the chilled pastry out on a lightly floured surface to about 3 mm thick. Drape it over a 23 cm fluted tart tin (loose-bottomed), press gently into the corners, and trim the excess. Prick the base with a fork, then chill for 20 minutes.
3
Blind bake: Preheat the oven to 190 °C (170 °C fan). Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes, remove the beans and parchment, then bake for a further 8–10 minutes until pale golden. Set aside. Reduce the oven to 150 °C (130 °C fan).
4
Infuse: Warm the milk and cream in a saucepan until steaming but not boiling. Remove from the heat, add the Earl Grey tea, cover, and steep for 10 minutes. Strain through a fine sieve, pressing the leaves gently to extract all the liquid.
5
Make custard: Whisk the egg yolks and caster sugar together in a large bowl until pale. Gradually pour in the warm, strained tea-infused cream, whisking constantly, until fully combined and smooth.
6
Fill & bake: Place the tart tin (still in its case) on a baking tray. Pour the custard mixture into the pastry shell, filling almost to the top. Carefully transfer to the oven and bake for 30–35 minutes, until the custard is just set with a slight wobble in the centre.
7
Cool & serve: Let the tart cool completely in the tin, then carefully remove. Dust with icing sugar if you like, and serve at room temperature or chilled. It pairs beautifully with dark chocolate or fresh raspberries.

🫖 Equipment You'll Need

A loose-bottomed fluted tart tin (23 cm) is essential for this recipe. The fluted edges give the tart its classic French patisserie look, while the removable base lets you lift the delicate custard filling out cleanly—no cracked edges or stuck pastry. A quality tin with a non-stick coating ensures an even bake and a picture-perfect release every time.

See our tart tin picks →

Expert Tip: Avoid Curdling

When combining the hot infused cream with the egg yolks, pour slowly and whisk constantly. If you add it all at once, the yolks can scramble. The custard should be silky and smooth before it goes into the oven.

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